Broccoli Pesto with Yogurt

Pesto is, hands down, one of our favorite ways to pack a lot of nutrition into a meal. It’s so versatile and easy to make that you can take it all sorts of directions. And most of the ones that we make regularly, including this Broccoli Pesto with Yogurt, pair really well with both pasta and pizza.

Easy Broccoli Pesto

There are times when I overbuy produce at the store and rather than let it go to waste (and I hate wasting money!), I try to turn it into something easy. This is the situation that inspired this pesto and I was so pleased that we wound up liking it as much as we did. The method I used is basically to take traditional basil pesto and swap in steamed broccoli for the basil and plain whole milk yogurt for the oil. (The latter was simply a way to add a little more protein to the dish.) I also threw in some baby spinach to ensure that the pesto looked the way it was supposed to in my discerning little girl’s eyes.

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Stir this simple sauce into your family’s favorite pasta—or couscous or even quinoa—or use it in place of red sauce on pizza. Whatever you prefer!

It makes enough for about 1 pound of pasta. I haven’t tried freezing it—it’s possible that it would break down a bit when thawed due to the yogurt so I would try to use it fresh if possible. I hope your little one likes it!